Caramel Cupcakes

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  • Yield: 24 cupcakes
  • Prep Time:  40 minutes
  • Bake Time: 25 to 30 minutes

Ingredients

  • 1/4 cup water
  • 1-1/2 cups sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1-1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 4 eggs
  • 2 egg yolks
  • 1-1/2 cups plain yogurt divided
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter softened
  • 6 cups powdered sugar
  • 1-1/2 cups butter softened
  • 1 cup Caramel Sauce
  • 1/4 cup heavy cream

Directions

  • Stir together water, sugar and corn syrup in a medium saucepan. Heat to a boil (without stirring) and boil until it is a rich amber color, about 10 to 15 minutes. (Note
  • Whisk eggs, egg yolks, 1/2 cup yogurt and vanilla in a medium bowl; set aside. Blend flour, sugar, baking powder and salt in a separate medium mixer bowl. Add butter and remaining 1 cup yogurt. Slowly add the egg mixture. Mix until just combined. Scoop batter into cupcake liners and bake in a preheated 325°F oven for 25 to 30 minutes, or until cake springs back when lightly touched. Let cupcakes cool before frosting.
  • Cream together powdered sugar and butter on high for 2 minutes in a medium mixer bowl. Add 1 cup caramel sauce; mix until combined. Whisk in the heavy cream.
  • Frost the cupcakes and drizzle on the remaining caramel.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Caramel Cupcakes

  • Yield: 24 cupcakes
  • Prep Time:  40 minutes
  • Bake Time: 25 to 30 minutes

Ingredients

  • 1/4 cup water
  • 1-1/2 cups sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1-1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 4 eggs
  • 2 egg yolks
  • 1-1/2 cups plain yogurt divided
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter softened
  • 6 cups powdered sugar
  • 1-1/2 cups butter softened
  • 1 cup Caramel Sauce
  • 1/4 cup heavy cream

Directions

  • Stir together water, sugar and corn syrup in a medium saucepan. Heat to a boil (without stirring) and boil until it is a rich amber color, about 10 to 15 minutes. (Note
  • Whisk eggs, egg yolks, 1/2 cup yogurt and vanilla in a medium bowl; set aside. Blend flour, sugar, baking powder and salt in a separate medium mixer bowl. Add butter and remaining 1 cup yogurt. Slowly add the egg mixture. Mix until just combined. Scoop batter into cupcake liners and bake in a preheated 325°F oven for 25 to 30 minutes, or until cake springs back when lightly touched. Let cupcakes cool before frosting.
  • Cream together powdered sugar and butter on high for 2 minutes in a medium mixer bowl. Add 1 cup caramel sauce; mix until combined. Whisk in the heavy cream.
  • Frost the cupcakes and drizzle on the remaining caramel.